Los Angeles daily herald., 1887-01-27
FAyoRIrE BEVERAGES.
How to Drink Your Tea, Coffee,
beer and Wine.

How to Drink Your Tea, Coffee
Beer and Wine.
As commonly prepared, tea is so bit
ter and disagreeable that the addition
of milk becomes almost necessary tt
make it palatable. But to put milk ol
cream into properly prepared tea is tt
commit an objectionable gastronomit
solecism; not only for the fanciful T. ca
son that chemical compound res ults
from the mixture resembling the basis oi
leather, but because the basis Of milk
disguises the peculiar aroma Of tea, and
makes one kind taste almost exactly like
another, very much in the same way rs
French cooks sometimes spoil the nat.
ural flavor of fish with their eternal
sauces till you are unable to tell wheth-
er you are eating salmon or shark,
catfish or dogfish. Sugar, on the
other hand, may and should be
added to tea. for it makes the taste of
the tea more agreeable without in the
least interfering with its fragrance.
Milk and tea soon become very insipid
| to the sense of those who have once &C.
customed themselves todrink tea. More.
over, there is special enjoyment to be
derived from each kind of tea; and how
accurately the sense of smell can be edu-
Gated in the art of discriminating teas is
shown in the case of professional tea
tasters, who can distinguish not only
the country and the locality where the
leaves were grown, but the year and
season, and even the ship that brou ght
them across the ocean.
Tea and coffee might be called femi.
nine beverages, inasmuch as the fair sex
seem on the whole to be more addicted
t, their use than men. But for the drink
next on our list the female population
of most countries does not show de.
cided appreciation. The reason com.
monty given by the ladies why they do
not like beer is that it is 30 bitter; but
the real reason is that women are rare.
ly enabled to drink beer under favor.
able circumstances. The essence of
beer lies in its aromatic gas. Il that
is allowed to escape the beer tastes
stale, fiat and bitter, and gives rise to
headaches and indigestion; whereas,
with the gas it is palatable, whole
some and an aid to indigestion. To get
it in this state it must be taken from a
keg freshly tapped and drunk on the
spot without much delay; and since
women of the higher classes in this
country do not frequent localities where
beer is kept on tap, they never have an
opportunity to find out how good beer
really tastes, for bottled beer consumed
at home is always inferior to keg beer.
In Munich, however, which is the para.
disc of beer drinkers, women are as fond
of beer as the men, because it is con-
sidered perfectly proper for the best of
families to visit the festively illuminated
beer gardens in the evening.
In Munich, too, every mug and glass
has lid to prevent the gas from escap.
ing too rapidly. This gas must not be
confodnded with artificial foam which
dishonest bartenders produce in glass
by holding it far below the faucet, a
practice which not only compels the
guest to pay for half glass OF empty
foam, but from which the real gas has
escaped prematurely. Every beer glass
in Munich has mark up to which the
liquor must reach by legal enactment,
little or no foam is dished
up with the beer, and the brewers admit
that the best baer has no foam at the
top. Walters, in pouring out bottled
beer, invariably make the mistake of
holding up the bottle as high as possible
SO as TO get foam.
From wine and most other drinks beer
differs in this, that il must be swallowed
in large doses to be fully appreciated.
The most confirmed beer drinker is
overcome with nausea if he attempts to
empty glass with spoon; aud under
no circumstances should a glass serve
for more than three or four swallows.
The greatest. amount of bliss is appar.
emily vouchsafed to those VINO can gulp
down whole pint at once. Such magi-
clans are as common as blackberries in
Germany, and they often give vent TO
their satisfactio by a sort of gas.
grunt-a prolonged aah! The
Munich Fliegende Biatter once had a
picture of an artist sitting in front of
q country tavern drinking beer. The
host watches him with a look of dissat.
isfaction. and finally asks, "Don't you
like my beer?" Certainly, replied the |
artist; ''it is very good" "Wby, them"
retorted the host, "don't you say 'aah
when you finish glass;"
To know how to drink wine is the |
thing next in importance. 1t is an art |
but little understood by the multitude.
Unlike beer, it should always be slipped;
and the smaller the quantity taken at a
time the more delicious will be its fra.
GRANGE. Dealers in genuine wines (rarae
zUes) have a habit of placing before an
intended purchaser several samples in
small glasses. If he gulps down the
whole glass at once he will in all proba.
oility not get the choicest brands, for
The dealer justly reasons that he would
be throwing pearls where they would
not be appreciated. Such drinker is like
4 tourist who does whole gallery in
he time that should be devoted to
single picture. Epicures allow their
Chambertin or Leoville to melt on the
tongue, as it were, and roll down the
throat slowly, all the while en-
ioying the fragrance By exhaling through
the nose (unconsciously). 1t should ba !
added, however, that in the case of
wine, as of fruit, the external odor is
also of much importance. Hence the |
wider the glass the larger is the evapor.
ating surface and the more luscious the |
bouquet. II Contemporary Review.